I have been hearing a lot lately from some people who didn’t get a cake on their birthday, and it got me thinking…I haven’t had a proper birthday cake since 1998…seriously! So, as my birthday is just around the corner I thought, “why the hell not?” And I made my own birthday cake! So…so…sad…:(…But it’s really freakin’ good. If you feel lonley on your birthday too and don’t know what to do, bake this cake and you will be on such a sugar high you will be feeling a lot happier.

The reason why I decided to do a 4 layer sponge cake is because on a recent Masterchef episode, Gordon Ramsay made the contestants make a 6 layer sponge cake, and I just wanted to prove to myself I could do it and do it gluten free and vegan, minus two of the layers.

Cream the vegan spread, extract and caster sugar together.Slowly add in the egg replacers and mix in with the vegan spread and sugar.Meanwhile sift the flour twice and slowly fold into the mixture.Stir together until nice and creamy.Split the batter evenly between two 5″ sandwich tins.
Bake at 180°C (356°F) for 20 minutes.Turn out on cooling rack.Once the cakes are cooled, slice each one in half.Place the most sturdy slice on the cake stand first and start adding your fillings of choice. I alternated between brandy cream icing and chocolate icing. But you can use whatever you wish, even strawberry jam would make a great filling.

i dont have gluten free flour and cant get it.. you have mentioned you used rice and tapioca flour. Can you please me the ratio of rice and tapioca flour so that i can make my gluten free flour… I am new to try gluten free diet for my son who is allergic to wheat , milk and egg white